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Karakteristik kerupuk ikan dengan substitusi tepung tulang ikan gabus (Channa striata) sebagai fortifikasi kalsium
(Jurnal Pengolahan Hasil Perikanan Indonesia, 2018)
Kerupuk ikan gabus telah dikenal luas namun biasanya terbuat dari bagian dagingnya saja. Limbah berupa tulang ikan belum dimanfaatkan secara optimal, oleh karena itu dijadikan sebagai bahan substitusi pada pembuatan produk ...
Rehabilitation and soil conservation of degraded land using sengon (Falcataria moluccana) and peanut (Arachis hypogaea) agroforestry system
(Society for Indonesian Biodiversity, 2018-01)
Rehabilitation and soil conservation effort on degraded lands is not always a success. Multiple factors, such as the field’ biogeophysical conditions and the choice of suitable plant species determine the effectivity of ...
Vacuum evaporation and nitrogen-assisted deodorization affects the antioxidant capacity in the olein fraction of red palm oil and its emulsion products
(F1000 Research Ltd., 2018-10-31)
Background: Deodorization of the olein fraction of red palm oil (OFRP) determines not only the taste of a multivitamin emulsion but also its antioxidant capacity. The emulsion product was formulated from OFRP, pumpkin juice ...
Karakterisasi Sifat Sensoris, Proksimat, Antioksidan, Total BAL, dan Uji Pasar Es Krim berbahan Puree dan Bubuk Mandai Cempedak
(Baristand Industri Samarinda Kementerian Perindustrian Republik Indonesia, 2018-08-08)
Mandai cempedak merupakan produk hasil fermentasi bakteri asam laktat yang berasal dari kulit bagian dalam buah cempedak (Artocarpus champeden). Penelitian ini bertujuan untuk melakukan formulasi es krim berbahan puree ...
Zonasi Wilayah Pengembangan Sektor Pertanian, Kehutanan, dan Perikanan di Kabupaten Kutai Barat
(Universitas 17 Agustus 1945 Samarinda, 2018-10)
Upaya pengembangan sektor pertanian, kehutanan, dan perikanan di Kabupaten Kutai Barat perlu dilakukan dengan mengintegrasikan program kerja yang akan dirumuskan untuk suatu wilayah tertentu. Tujuan studi ini adalah untuk ...
Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction
(Perhimpunan Mikrobiologi Indonesia, 2018-09-30)
Traditionally fermented foods can be improved by introducing starter and hygienic production. The study
observes the changes in population of lactic acid bacteria (LAB), pH, polyphenolic levels, and antioxidant activity
of ...
Pengaruh berat bahan baku dalam proses penggorengan vakum terhadap mutu sensoris kripik nanas (Ananas comosus (L) Merr)
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2018)
The crispness of chips product is depend on its water content, which is around 5%. The purpose of this research was to obtain appropriate vacuum frying method to produce crispy fruit chips. Single factor experiment (weight ...
The diversity of endophytic fungi associated with Piper nigrum in the tropical areas: A recent study from Kutai Kartanegara, Indonesia
(BIODIVERSITAS, 2018-11)
Abstract. Sopialena, Suyadi, SahilM, Nurdiana J. 2018. The diversity of endophytic fungi associated with Piper nigrum in the tropical areas: a recent study from Kutai Kartanegara, Indonesia. Biodiversitas 19: 2028-2034. ...
Comparison of Tillage Costs among Eight Paddy Farm Regions in East Kalimantan, Indonesia
(F1000 Research, 2018-12)
Tillage is done to prepare land for wetland paddy farming, and it is commonly done by hand tractor. The purposes of this study were to identify the levels of ownership of hand tractor by paddy farmers, to describe the ...
Sifat Kimia dan Penerimaan Sensori dari Abon dengan Formulasi Daging Ikan Gabus (Channa striata) dan Jantung Pisang Kepok (Musa acuminata balbisiana Linn)
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2018)
Shredded meat is a popular fish processing product in Indonesia. It commonly added by non-protein food stuff rich in fibre to improve its characteristics like increasing the fibre content. In some cases it is aimed to ...